18 lady fingers
1/4 c. orange flavored liqueur
2 env. unflavored gelatin
3/4 c. cold water
2 c. fresh strawberries, hulls removed
1/2-3/4 c. sugar
3 tbsp. lemon juice
2 c. whipping cream
2 oz. semi-sweet chocolate, cut into pieces
2 tbsp. butter
1 3/8 yd (1/2") red satin ribbon
10 whole fresh strawberries

Butter bottom only of 9 inch springform pan. Sprinkle cut side of lady fingers with liqueur. Place lady fingers cut side facing in around sides and in bottom of buttered pan.

In saucepan, soften gelatin in cold water; stir over low heat until dissolved. Remove from heat. In a large bowl; mash strawberries; by hand, beat in sugar, lemon juice and dissolved gelatin until foamy. Refrigerate just until mixture thickens slightly; about 20 minutes.

In small bowl beat whipping cream until soft peaks form, fold in strawberry mixture. Pour into lady finger lined pans. Refrigerate at least 4 hours.

Line cookie sheet with wax paper. Draw a 6 1/2 inch circle on paper. In saucepan over low heat, melt chocolate and butter. Spread chocolate mixture evenly over 6 1/2 inch circle on wax paper lined cookie sheet. Refrigerate until slightly hardened, 40-50 minutes. Cut circle into 10 equal wedges. Gently lift wedges from wax paper; arrange over strawberry mixture. Carefully remove sides of pan. Tie ribbon around dessert. Garnish with strawberries.